Ingredients

5lb red bliss potatoes

2/3c red wine vinegar

2/3 olive oil

S & P to taste

4c finely diced celery

1c finely diced red onion

1c non-fat sour cream

1c low-fat mayo

Optional Additions (I do not put these in)

1/2c finely chopped pickles, dill or sweet (optional-pickles have a lot of sodium)

1/2c grainy mustard

Cooking Instructions

1. Place the potatoes in a large pot and cover with cold water. Bring the water to a boil and cook until the potatoes are just tender. Drain.

2. Meanwhile, in a large bowl, combine the mustard and vinegar along with a pinch of salt and pepper. Whisk in the olive oil.

3. As soon as the potatoes are cool enough to handle, cut them in bite-size pieces and toss them with the mustard mixture.

4. Mix in the celery, onions, pickles, mayo and sour cream. Adjust with seasoning. Refrigerate.

1/2 cup serving: Calories 184, Protein-5g, Fiber-3g, Fat-7g